Fried eggplant galatoire's

1 servings

Ingredients

Quantity Ingredient
A; (1-pound) eggplant,
; trimmed and cut
; into strips, each
; about 3 by 3/4 by
; 3/4 inches
1 teaspoon Salt
¼ cup All-purpose flour for dredging
Vegetable oil for deep-frying
½ cup Confectioners' sugar for dipping

Directions

In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess.

In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain.

Serve eggplant hot with sugar for dipping.

Serves 4 to 6.

Gourmet February 1995

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Converted by MM_Buster v2.0l.

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